Peanut butter has ancient roots: the Incas ground peanuts into a paste; then it made a reappearance in the modern world. American John Harvey Kellogg, a doctor, nutritionist and cereal pioneer, filed a patent for a proto-peanut butter in 1895. It was promoted as a healthy alternative to meat. An elite clientele established his peanut butter as a delicacy.

Modern peanut butter enthusiasts would likely find Kellogg’s compound bland. Good Housekeeping magazine wrote that women should make their own using a meat grinder and suggested pairing it with bread.

In 1904, C.H. Summer introduced peanut butter at the St. Louis World Fair, and the product entered the mainstream. In the meantime Joseph Rosefield developed a way to prevent oil separation. In the early 1920s he created the Skippy brand.

During wartime peanut butter was vital as a protein source, and the peanut butter and jelly sandwich made its debut.

Peanut butter should be discarded if signs of rancidity like a metallic smell, off-taste or mold are noticed. These signs indicate the fats have gone bad. The high-fat, low-moisture content makes it a stable product. Commercial peanut butter generally lasts for several months opened or a couple of years unopened. Natural preservative-free varieties have a much shorter shelf life

A peanut butter trick: It’s a food hack where you spin a nearly empty jar of peanut butter to remove the remaining peanut butter from the bottom of the jar to the top. You place the jar on its side and spin it vigorously causing the peanut butter to shift upward, making it easier to access. And for when natural peanut butter separates, just turn the jar upside down and the oil will again mix in.

Although peanut butter and jelly sandwiches remain an American favorite, peanut butter creates a delicious dish when incorporated with other ingredients.

References: “A Brief History of Peanut Butter,” “History of Peanuts and Peanut Butter,” “Who Invented Peanut Butter,” and “Peanut Butter.”

PEANUT COOKIES

1 egg
1 c. sugar
1 c. peanut butter
Small jar of sugar for dipping dough if you wish
Mix ingredients blending well. Make dough off into small balls about the size of a walnut. Roll balls of dough into sugar; this does not have to be done but if omitted, flatten balls with a fork. Bake at 350°F. for 18 minutes.

COLONIAL PEANUT SOUP

2 Tbs. butter
2 Tbs. minced onion
1 branch celery, thinly sliced
2 Tbs. all-purpose flour
3 c. chicken broth
½ c. peanut butter
½ tsp. salt
2 Tbs. lemon juice
2 Tbs. chopped roasted peanuts

Melt butter in a saucepan over low heat; add onion and celery. Sauté for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for 1o minutes. Remove from heat; strain broth. Stir the peanut butter, salt and lemon juice into strained broth and mix well. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts. yields 6 cups.

UPDATED PEANUT BUTTER JELLY SANDWICH

½ c. peanut butter
¼ c. finely chopped carrot
2 Tbs. sunflower nuts or pine nuts
3 Tbs. raisins
2 Tbs. honey
8 slices wheat bread

In small bowl combine peanut butter, carrot, nuts, raisins and honey; blend well. This will make 4 sandwiches. To jazz up regular peanut butter try adding sliced banana, honey, marshmallow fluff, sliced apples or pretzels the sandwich.

PEANUT BLOSSOMS

2 c. Make-Ahead Cookie Mix
1 c. firmly packed brown sugar
1/3 c. shortening (margarine)
½ c. peanut butter
½ tsp. vanilla
1 egg
Granulated sugar

Preheat oven to 375°F. Combine all ingredients until smooth. Shape dough into 1-inch balls. Put on ungreased cookie sheet after you roll them in sugar. Bake 9 to 12 minutes. Remove from oven. Immediately put a chocolate kiss in center so cookies crack around edge. Makes about 4 dozen.

Make-Ahead Cookie Mix

1½ c. butter
1 Tbs. salt
2 tsp. baking powder
6 c. flour

In a very large bowl, combine butter, salt and baking powder; using electric mixer blend well. Lightly spoon flour into measuring cups; level off. Add flour to butter mixture; blend until fine crumbs form, scraping bowl often. Can store in refrigerator up to 4 weeks. Makes 8 c.

PEANUT BUTTER BALLS

Combine 1 lb. oleo, 2 lb. peanut butter and 3 lb. powdered sugar. Mix well and roll into balls. Dip into chocolate coating. Strawberries or other fruits can be dipped into same chocolate coating.

Chocolate Coating

2 c. chocolate chips (11½-oz. pkg.)
½ c. vegetable shortening (do not use oleo or butter)

Melt chocolate and vegetable over hot—not boiling—water. Stir until chocolate melts. Use as coating for Easter eggs, molded candies or fresh fruit. Good recipe because it does not call for paraffin.